Red Thai Curry-One for the Family

This recipe was originally planned for the slow cooker but I slow cooked it in the oven instead ...I’m not fond of just throwing everything into the slow cooker

It may take a little longer in Prep time but the flavour improves with that extra care and attention

I doubled the recipe

That fed 6 people with leftovers for lunch the next day

These quantities will feed 4

500 g Stewing beef cut into 1 inch/2.5 cms cubes

2 tbs rice bran oil

2 potatoes peeled and diced 

2 Kumera peeled and diced 

1 onion peeled and diced

1 red or yellow capsicum

400 ml coconut cream

1/2 cup Beef Stock, I used Simon Gault's Beef stock in a tube

1 tbs fresh ginger finely chopped

3 cloves of garlic, peeled and crushed

3 tbs Red Thai Curry Paste

1 tbs fish sauce

2 tbs brown sugar

1 tbs cornflour

1 tbs lemon juice
1 bag Baby Spinach

In a large pan add rice Bran oil heat to medium heat

Add the beef and sauce till brown
Don't overcrowd the pan, do it in batches
Remove and set aside

Meanwhile Chop the onions and garlic finely

add to pan
sauce till soft
The add the ginger stir and cook another couple of minutes
Throw in the potato, kumera, and capsicum

Empty throw contents of the curry paste in and sauté another 2-3 minutes

its now time to add the beef in and the coconut cream

Stir and add the stock. bring to thew boil and simmer for about 2 hours on a very low heat

So when it is cooked, add the baby spinach, a good squeeze of lemon juice and serve 
We had it over rice

It is excellent the next day and as everything tastes better on toast

This was my lunch
Absolutely delicious 

Chicken Curry Including the 5 A Day Vege

In the fridge was a big bag of Chicken tenderloins
What to do with them???
First thing that came to mind was Chicken Curry

These days we are blessed with wonderful packets of Curry Paste
Much easier  than making it yourself and very very tasty

I like to use Vegeta as seasoning, it is salty and packed full of flavour.
And if you are so inclined .
It's Gluten Free

The beauty of this particular Curry is the amount of Vegetables included
Pumpkin at the moment is at it's peak, beautiful colour. It Has to be good for you

 So you need for 6 generous servings

2 packets Curry Paste
Chicken tenderloins 1kg
I large onion peeled and sliced
2 cloves garlic peeled and smashed
500 gm piece pumpkin, peeled and cut into cubes
1 carrot sliced
2 courgettes sliced
Vegeta seasoning
1 tin coconut milk
Handful green beans sliced
1/2 Lime or Lemon

Chop chicken into 2cm cubes (approx)
In a large pan, add curry paste  let bubble slightly
Add chicken and stir well

In another pan sauté onions and garlic
Add carrot and pumpkin
Stir and cook gently till vegetables are tender
Add courgettes
Season with 1 tablespoon of Vegeta

When the Vegetables start to gain some colour add to chicken
Deglaze Vegetable pan with 1 cup hot water
Add to chicken
Top up with extra water till chicken is just covered
Simmer till tender about 15 minutes
Add coconut milk
Simmer for another 10 mins

Meanwhile top and tail then slice the green beans into 2.5 pieces
Blanch in boiling salted water
Add  to chicken
Cook for another 5 minutes
Set aside
This dish improves with time
Let those flavours meld
So preferably  cook at least an hour before serving
Even better earlier in the day
Before serving add the Juice half lime or lemon

Serve over rice with coriander on top
Dinner is served
Good for lunch the next day
Perfect

Very Simple Chicken and Sweet Potatoes (Kumera) with Red Curry Sauce

I had a chicken and some Kumera. (sweet potatoes) and some bits and pieces in the fridge
Found this recipe in The NY Times App, Just what I needed
Tweeted it to suit of course...as you do 

Of course I had to joint the chicken and quite frankly 
I think some Skin on, Bone in Chicken thighs would be easier
I like to have the bone in actually, as I love to pick the bones.
But mainly for the extra flavour
I used two pans to fry the chicken and amalgamated the drippings when cooked
This curry got thumbs up from the family
We shall make this again

So you will need
1 whole Chicken or 6 Chicken Thighs
2 tablespoons Olive Oil
Sea salt. Freshly ground black pepper

3 spring onions
1 red pepper chopped
1 yellow pepper chopped
3 cloves garlic peeled and finely chopped
1 chilli chopped finely (optional)
3 cm piece of ginger. Grated

2 Tablespoons Red Curry Paste
1 400 ml Coconut Cream

1 Med Kumera per person peeled and chopped into rings
Frozen Edamame or frozen peas (handful) for colour and extra texture

To serve, coriander.
Lime wedges (optional)

Heat oven to 170C

Heat oil in a large oven-proof pan or a Dutch Oven to Med Heat
Pat dry the chicken prices and season both side well

Brown chicken pieces well. Use 2 pans if need be
Don’t crowd your pan
Remove and set aside

Meanwhile peel and chunk the Kumera
Bring to the boil in a pan of salted water

Cook till just tender
Drain

 

In the chicken pan sauté spring onions, ginger, peppers and garlic till soft

Season with sea salt and freshly ground black pepper
Add curry paste, stir and cook for about 2 minutes

Add coconut cream, stir and bring to the simmer

Place Kumera in pan, with the sauce
Then the chicken on top
Add some boiling water till halfway up the chicken
Cook till chicken cooked through about 40 minutes

Remove the chicken and set aside
add edamame or peas and reduce down 
  
Return Chicken to Pan
Throw over chopped coriander

 
Serve with wedges of limes (optional)

Lamb and Beer Curry

I found this excellent curry recipe in the goodtoknow.co.uk website
This recipe called for potatoes but one member of the family, is not eating food from the nightshade family for a month or so, therefore I used sweet potato (kumara) instead
It worked well
Pretty too
Perfect for a winter night

2 tablespoons rice bran oil
1 red onion, sliced
2.5 cm piece of fresh ginger, chopped
3 garlic cloves, finely chopped
1 tsp chopped fresh turmeric
1 red chili, finely sliced
1 tsp cardamom seeds
1 tbs finely chopped lemon grass, outer Leaves removed
2 tbsp red curry paste
700g  lamb leg, no bone, cut into 4 cm chunks
125g  plain yoghurt
330ml bottle of 8% ale
3 potatoes, or sweet potatoes peeled and each cut into six pieces
1 large handful fresh coriander (cilantro), chopped
16 sugar snap peas, topped and tailed
16 green beans, topped and tailed

Heat the oven to 170°C
Blanch the prepared peas and beans, in boiling salted water, for just a minute
Drain and set aside
Heat the oil in a flameproof casserole dish over medium heat.
Add the onion and cook, stirring often, until lightly caramelized. 

Add the ginger, garlic, turmeric and chili and cook, stirring, for 5 minutes.
Stir in the cardamom seeds and lemongrass powder and cook for a few minutes more.
Stir in the curry paste and cook until fragrant,
then add the lamb pieces and stir well to thoroughly coat all the lamb with the paste.

Stir in the yoghurt, bring to a simmer,
then add the beer, stirring well to combine.
Bring back to a simmer.
Put the lid on the dish, place in the oven and bake for 45 minutes.




Meanwhile, toss sweet potato with 1 tbs red curry paste and 1 tbs rice bran oil
And roast for 20 minutes
Toss with 2 tbs coriander

and add to casserole
Then back into oven for another 30- 40 minutes lid on

the meat should be quite tender by now.
Add the sugar snap peas and beans and bake, still covered, for a final 5 minutes. 

Stir the remaining coriander through just before serving.

They Are Sailing - Food For Travellers

So its that time of the year again. As we speak, Our Boat Cajun Moon is going North.
It will be parked and will be awaiting us in Whangaroa Marina. So after all of the Merry Making, we shall drive North, with our friend and constant sailing buddy Lana.

On this trip, Dale has our friend Andy, as first mate.

Of course this trip of the two blokes, means a bit of filling the freezer, from me.
So I put pots into action and made them some really good food.

Fish Pie is a favourite and I pinched an idea from Annabel Langbein.
I added lemon juice and the zest of 2 lemons to the béchamel sauce.
What a great idea. I think I will do that Every time now. Wonderful flavour.

I like to quickly pan fry the fish for extra flavour but please do not overcook as it has more cooking in the oven and it needs to keep moist
Also the addition of grated carrot adds some sweetness

So I used 3 lots of fish. Salmon, a meaty white fish, like ling or lemon fish and prawns.

Béchamel sauce
1 shallot finely chopped
1 carrot grated
200 gms butter
200 gms flour
1 litre milk
2 lemons zested and juiced
Sea salt and freshly ground black pepper


Olive oil
150 gms salmon filet
150 gms lemon fish
150 gms prawns


400 gms mashing potatoes
100 mls Milk
50 gms Butter
Sea salt and freshly ground black pepper

Grated cheese

First peel and cook the potatoes, in salted boiling water till soft enough to mash
When cooked, drain and let steam a little to dry.
If you have a potato ricer use it, or you can just mash with a masher
Add hot milk, a bit at a time till it is the right consistency and then the butter
Beat well with a fork
Taste, and once again adjust seasoning, if necessary and set aside.


To make the sauce
Melt the butter in a big pot
Add shallots and carrot
Gently cook till they are soft
Add flour
Season with S &P
Cook about 2-3 minutes to cook out the flour taste
Warm the milk and add to the roux
Stir well till it thickens
If it is too thick add more milk
Cook another few minutes
Add lemon juice and zest
Taste and adjust seasoning, if necessary

Put aside

Meanwhile
Season the fish and prawns with S &P
Gently pan fry in a little olive oil
Just a few minutes to get some extra flavour
Cool, flake and add to sauce

Pour into baking dish
Cover with Mashed potatoes
Sprinkle with grated cheese
Heat oven to 180C
Bake about 30 minutes till bubbling and golden.

Let cool a little and devour.

 I made this in foil containers for the trip.
Cool
Cover with lid and place in freezer.
All ready for the boys to just pop into the oven.
If they can remember how to work it!!!



Japanese Lamb and Eggplant Curry

I love the Japanese Curry Paste. The flavour is so different to your actual Thai or Indian Curries.
Japanese Curry Paste has ‘Umami’ have a look here…
This savouriness, is probably the best way to describe it. (Actually its got MSG in it. Not wise to eat it a lot, but this of course, is why it is so good)

I have had a text from the Travelers 2 days ago, and they loved the Curry, so it’s worth making.
Cooking the rice, was a challenge for them. Maybe next time, I cook and freeze rice as well!
I like to have the vegetable chunky for this dish so here we go.


Ingredients
1 tablespoon olive oil
4 Lamb leg chops
Salt and freshly ground black pepper
1 large onion cut into wedges
1 large eggplant cut into med cubes
1 carrot peeled and cut into chunks
Chicken Stock
1/2 packet Japanese Curry paste

Lightly season the chops with S & P
Heat the oil in a pan and sear them
Remove and set aside
When cool break into chunks

Add the onions to the pan cook till translucent
Add eggplant and the carrot

Cook for another 5 minutes, till they start to soften
Return Lamb to Pan
Cover with Chicken stock
Bring to boil and simmer gently for about 30 minutes till the lamb is tender

Put the curry paste into a small bowl
Add about 1/2 cup of the liquid from the pan
Dissolve and return to pan
Stir well and cook again for about another 15 minutes.
Keep an eye on it, as the paste thicken the curry and you don’t want it to stick

Serve with rice
Guaranteed yummy.

Ratatouille

I thought the Crew needed some vegetables and something that will freeze well, is Ratatouille
The fabulous Provencal Vegetable Stew
This is my version and a good one I think.

I make it by sautéing the vege one at a time then put together at the end


3 tablespoons good olive oil
I red onion chopped into wedges
2 cloves garlic finely chopped
2 tomatoes cut into wedges
1 red pepper and 1 yellow freshly ground black pepper cut into chunks
1 med eggplant into chinks
2 courgettes thick slices



Extra 3 tomatoes cut into chunks
1 tablespoon dried Oregano
Sea salt and freshly ground black pepper
Pinch red chili flakes

Grab nice big pot
Add olive oil and sauté the onions with the garlic, then courgettes, peppers, eggplant and the first lot of tomatoes separately, till tender with some colour.

Don’t forget to season each layer
Put to one side
You may need to add some more olive oil with each addition. Its up to you.

Then place the last 3 tomatoes into the food processor Whiz, till they form a nice juice

Put into pan, season with S & P, oregano and chili flakes
Bring to simmer
Add all the vege back
Mix well carefully you don’t want to break up the vegetables.

I would serve it warm, not hot, but it also is very good at room temperature.

I also made them a meat sauce to pour over pasta
So I think all the food groups are well covered .

Have Good Sailing Boys.